Best 3 Carrot Cashew Soup Recipes

Indulge in a culinary symphony with our carrot cashew soup, a delectable journey for your taste buds. This creamy and flavorful soup strikes a perfect balance between sweet and savory, making it an irresistible treat. Crafted with fresh carrots, roasted cashews, and a touch of aromatic spices, this soup exudes a vibrant orange hue that's as pleasing to the eye as it is to the palate.

Accompanying this delightful soup are two equally enticing recipes that elevate the dining experience. First, tantalize your senses with our zesty carrot salad, a crisp and refreshing medley of shredded carrots, tangy dressing, and a hint of aromatic herbs. This salad provides a vibrant contrast to the creamy soup, offering a delightful interplay of textures and flavors.

Next, embark on a culinary adventure with our delectable carrot cake, a classic dessert transformed into a gluten-free masterpiece. Layers of moist carrot cake, studded with plump raisins and crunchy walnuts, are enveloped in a luscious cream cheese frosting, creating a harmonious symphony of sweet and nutty flavors. This decadent treat is the perfect ending to a satisfying meal, leaving you with a lingering sense of contentment.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT-GINGER-CASHEW SOUP

Carrot-Ginger-Cashew Soup image

Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.

Provided by Canuck Mum

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs raw carrots (peeled and washed)
2 tablespoons olive oil or 2 tablespoons butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
7 cups vegetable broth (or chicken broth)
1 cup dry white wine (optional)
1 1/2 cups cashew nuts (unsalted and either raw or dry-roasted)
2 tablespoons lemon juice (oj may be substituted)
1 pinch curry (to taste) or 1 pinch coriander powder (to taste)
salt and pepper
fresh chives (to garnish) or fresh parsley (to garnish)

Steps:

Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.

CARROT CASHEW CURRY SOUP

Carrot Cashew Curry Soup image

Make and share this Carrot Cashew Curry Soup recipe from Food.com.

Provided by elizabethdeprez

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large carrots, peeled and chopped
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/3 cup roasted cashews
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek seeds
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 cups chicken stock or 4 cups vegetable stock

Steps:

Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

CARROT CASHEW SOUP

Carrot Cashew Soup image

This is my all time favorite soup. good anytime, I never tire of it. it has been a big hit at tea parties also. major comfort food. :-)

Provided by Laura Spencer-Whitacre

Categories Cream Soups

Time 1h

Number Of Ingredients 11

Ingredients

3 lb carrots, cubed
2 potatoes, large
3 clove garlic
water or stock. enough to cover ingredients
salt to taste
2 oz butter
1 onion, large
1/3 c cashews
1-2 c milk or cream
pinch nutmeg
1/2 tsp basil

Steps:

1. Peel the carrots and cut them into chunks. Do the same with the potatos. Peel the garlic and leave whole. Put all ingredients and 1 tsp salt into the soup pot and cover with just enough water or stock. Bring to boil and simmer until carrots are tender.
2. Chop the onion and saute in butter. Add the cashews and cook until the onion in transparent and the cashews are lightly browned. Add to simmering pot of soup.
3. When the veggies are tender, remove from heat. Run the soup thru a blender, adding milk as needed. Add enough milk so that you have desird consistency. Return to the soup to the pot and heat gently. Season to taste with nutmeg, basil and salt.Do Not boil. please enjoy

Tips:

Choose the right carrots: Use fresh, organic carrots for the best flavor. Look for carrots that are firm and brightly colored.
Roast the carrots and cashews: Roasting the carrots and cashews intensifies their flavor and adds a slightly smoky note to the soup.
Use a high-powered blender: A high-powered blender will create a smooth and creamy soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
Season to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Serve with your favorite toppings: Carrot cashew soup is delicious served with a variety of toppings, such as croutons, roasted vegetables, or a dollop of sour cream.

Conclusion:

Carrot cashew soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its creamy texture, slightly smoky flavor, and abundance of nutrients, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give carrot cashew soup a try!